This homemade Split Pea Soup is the perfect cozy soup recipe as we roll into the winter months. This soup is a nutritious blend of split peas, savory ham, and sauteed vegetables, creating the perfect comfort food to warm you from the inside out. Watch the video tutorial and see how easy it is.
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Be sure to try some of our other soup favorites like Beef Stew or our Broccoli and Cheese Soup served right in an edible bread bowl. I love a hearty, nutritious, comforting bowl of soup and this Split Pea Soup checks all of the boxes. All you need are some Soft Dinner Rolls to go with this.
Split Pea Soup Video
Watch Natasha make Split Pea Soup. You will be surprised at how easy it is to make, the stove does most of the work. So grab your apron and let’s get cooking!
The Best Split Pea Soup Recipe
Growing up, my mom had the best Split Pea Soup recipe. She called it by its Ukrainian name, Horohoviy Soup. I remember back when I was working as a nurse, on a cold winter day, my husband called my mom for this recipe, and when I came home, he had a warm bowl of homemade Split Pea Soup waiting for me. This isn’t just a bowl of soup, it’s comfort in a bowl.
Split Pea Soup is our favorite way to use leftover Baked Ham from the holidays, but you can make it without a ham bone, adding diced ham or bacon, or keep it vegetarian.
Ingredients for Split Pea Soup
I love making this soup with yellow split peas. I prefer the flavor over green split peas and love the appealing golden color. A green-tinged soup is a hard sell for my kids so this is perfect!
- Water and Chicken Stock – create the base for this hearty soup
- Ham – use diced ham or use your leftover bone from your Baked Ham. After cooking, the tender meat will fall right off the bone, and you can add it back into the soup.
- Split Peas – I prefer dry, golden split peas. They have a sweet flavor profile and are more visually appealing than green split peas (which is helpful, especially when serving kids). No need to soak for hours (or even at all), the peas soften to create a creamy and satisfying texture. You can substitute green split peas.
- Vegetables – potatoes, carrots, celery, yellow onion create the thick, flavorful base
- Flavor/Herbs – garlic, bay leaves, fresh dill or parsley, thyme, salt, and pepper
Variations for Split Pea Soup
- Pork Riblets – You can cook pork riblets in the water with your split peas just like my mom does. Just be sure to skim off any impurities and avoid boiling vigorously. My mom also uses this for Sorrel Soup.
- Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Use the browned crispy bacon as a topping.
- Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
- Green Split Peas – if this is your preference or if you aren’t able to find yellow split peas, the green ones will work in a pinch (but don’t tell my Mom – k?)
What are split peas?
Split peas are dried green or yellow peas that have split. Peas have two halves inside of their outer shell that make up the round pea, and during the drying process, they separate. Split peas become very tender during the cooking process creating a smooth texture. They are nutritious and a great addition to soups, stews, salads, and curries.
Do I need to Soak Split Peas Before Using?
I’ve tested soaking the peas overnight in hopes of speeding up the cooking process but I didn’t notice any difference in timing. Just be sure to rinse and pick them over to remove any debris then drain your peas before adding them to the pot.
How to Make Split Pea Soup
- Sauté – Set a large soup pot or 5 1/2 quart Dutch oven on the stovetop over medium-high heat and add olive oil. Add ham (or ham hock), and sauté until golden brown then transfer to a plate. Add olive oil and sauté chopped onion and celery until softened.
- Combine– Add stock, water, and rinsed peas. Add the ham back to the pot. Bring to a boil and skim off and discard any foam that rises to the top.
- Flavor and Simmer – Add thyme and bay leaves and season with salt. Reduce heat to a simmer, partially cover, and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove the bone from the soup, then shred the meat and return it to the pot.
- Simmer Additional Vegetables – Add chopped carrots and potatoes and cook for another 20 minutes or until the veggies are fork-tender.
- Season and Serve – Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems. Press in the garlic, add dill or parsley, and immediately turn off the heat. Garnish with fresh herbs. Keep in mind it will thicken more as it cools.
Pro Tip:
Add thyme sprigs to the pot whole – no chopping needed. The leaves will fall off the stems, which are easy to remove later. Also, when the peas and ham come to a boil, the foam will rise to the top. Skim off and discard the foam for a cleaner-looking soup.
What to Serve with Split Pea Soup
Split pea soup is a hearty and satisfying meal on its own. We love pairing it with bread such as:
Can I Make Split Pea Soup in a Crockpot?
Add all of your ingredients to your slow cooker, reducing the water by half since not as much water will evaporate as it cooks. Cook on low heat for 7 hours.
Make-Ahead
Split Pea Soup is one of those recipes that’s even better the next day after the flavors meld. Cool your soup to room temperature before storing it.
- To Refrigerate: Store cooled soup in airtight containers for up to 4 days.
- Freezing: Use freezer-safe containers or heavy-duty Ziploc bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes. If using bags, lay the bag flat for easier storage and quick thawing.
- To Reheat: Thaw your soup in the refrigerator overnight. You can cook your thawed soup in the microwave or on the stovetop. If the soup has thickened, add water or broth to thin it out.
More Hearty Soup Recipes
If you love this Split Pea Soup recipe, then you won’t want to miss these hearty soup recipes:
Split Pea Soup Recipe
Ingredients
- 2 Tbsp olive oil, divided
- 2 cups diced ham or ham hock*, (10 oz)
- 1 medium onion, chopped
- 2 celery stalks, finely chopped
- 4 cups chicken stock, *
- 8 cups water
- 1 1/2 cups yellow dry split peas*, rinsed and picked over (11-12 oz)
- 2 sprigs of fresh thyme, or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes, peeled and diced
- 2 medium carrots, peeled and sliced into half rings
- 1 1/2 tsp fine sea salt, divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley, finely chopped
Instructions
- Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock, and sautee until golden brown). Remove ham to a separate plate.
- Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
- Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
- Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
- Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.
Notes
- Ham Hock Bone -add the bone from a leftover ham directly to your pot with the split peas. Your soup will be infused with flavor and the meat left on the bone becomes so tender it falls right into the soup.
- Pork Riblets – You can cook pork riblets in the water with your split peas, just be sure to skim off any impurities and avoid boiling vigorously.
- Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Serve garnished with browned crispy bacon.
- Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
- Green Split Peas – if you aren’t able to find yellow split peas, the green ones will work in a pinch.
Nutrition Per Serving
Filed Under
How would you make this in an instant pot?
Hi Nadia, one of my readers in the comments section mentioned she made it in the instant pot (pressure cooker) I recommend reading her comment – here’s part of it “I cooked meat and peas on high pressure for 30 min and peas were perfectly dissolved and meat was perfect too, then added potatoes and carrots cooked for 7 more minutes and then added the rest of the ingredients and it turned out soon good, and twice faster! I’m loving it! Thanks for your great recipes!” I hope that helps.
I can’t eat peas because of allergies, but my husband was craving pea soup, so I followed this recipe exactly. He loved it – went back for seconds! Thank you Natasha for saving the day, as always! I really appreciate being able to count on your recipes.
You’re very welcome! Great to hear that your husband loved it!
Just finished making this. Very Good. U
Sing yellow split peas is what drew me to it. I always had an aversion to eating green soup. 😂 I didn’t have dill and will get it tomorrow for leftovers. I haven’t been disappointed so far with any of your recipes and my family of picky eaters really enjoy them too.
I made this tonight with our leftover ham from Christmas dinner… my kids thought it sounded awful until they started smelling it & they all had seconds! This is delicious!
I add quick barley for the last hour. I can’t imagine how much is lost without the ham bone.
Another great recipe from Natasha! Cooked the veggies in bacon fat reserved from Christmas breakfast and added a few cloves of garlic. Otherwise followed exactly with the ham bone from dinner. Never added dill and fresh parsley before, but it really made the soup sing. Even those who weren’t split pea fans had seconds. I always check your recipes first, and they always turn out great. Soup and bread the day after Christmas is like another lovely present. Thanks for all you share! Happy Holidays to everyone!
I added 3 slices of raw bacon and it gave it much more flavor and omitted the potatoes.
I’ve made the soup today with smoked pork neck bones that I found in my local grocery store. I also added a couple of jalapeños, because I like a little spice kick! It came out wonderfully! This is sure to be a comfort food in a cold weather!
So glad you enjoyed this soup!
Have made this soup countless times! It is the Best! It’s easy, comes together fast and so nutritious and good for you! Thanks Natasha‼️
Aww! So glad you’re loving it, Judi!
Great soup. If using crockpot do the potatoes get too mushy?
Hi Judith! We are using Yukon gold or red potatoes which are waxy potatoes and hold their shape well. If you’re using another type or worry about them breaking down too much, you can either cut them larger cubes or add them half way through.
Love this soup. I did sauté ham, celery, onions, carrots all together in beginning. Adding potatoes later. Less fussing but came out fabulous!
Excellent recipe and easy to make! Thank you!!